These Funfetti Ice Cream Sandwiches are so much FUN! Soft and chewy Funfetti Cookies sandwiching a scoop of vanilla ice cream then dipped into sprinkles. Perfect for celebrations or any time you want to feel like a kid again!


The Funfetti Cookies for these Funfetti Ice Cream Sandwiches are the sugar cookies of your dreams. So soft and chewy. The key to success for these cookies is to take them out of the oven when they're just set and the tops are no longer shiny. They will be soft, but will firm up after cooling. This is especially important when making ice cream sandwiches. You want to keep the cookie nice and soft so when it freezes it's not too hard.
Put the Funfetti Cookies in the freezer to chill for a while so the ice cream doesn't melt right away when you sandwich them together. It also firms up the cookie so it doesn't bend when you press it against the ice cream.

You can use an ice cream scoop to put a scoop of ice cream between the cookies and gently press them together. Or if those imperfections bother you and you want it to look super perfect, soften the ice cream and spread it into a flat layer about ยพ of an inch thick in a baking pan or dish and freeze. When it is frozen solid, use a cookie cutter to cut out circles of ice cream then sandwich them between two cookies.

To add the sprinkles, either dip the sides of the ice cream sandwich into a bowl filled with the sprinkles, or hold the ice cream sandwich and sprinkle the sprinkles over the sides. Dipping the ice cream sandwich packs more sprinkles onto the sides. Sprinkling it on gives more control as to how many sprinkles you want on the sides. It depends on the look you are going for. After sandwiching the cookies and adding the sprinkles, put the Funfetti Ice Cream Sandwiches back into the freezer to firm up. Wrap them individually in plastic wrap if not eating right away.

You can make full size ice cream sandwiches or these cute little bite-sized ones!
Enjoy!
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Recipe

Funfetti Ice Cream Sandwiches
Ingredients
- 16 Funfetti Cookies
- 4 cups Vanilla Ice Cream store bought or try my French Vanilla Ice Cream
- Sprinkles for decorating the sides
Instructions
- Freeze Funfetti Cookies until cold and firm.
- Place a cookie upside down on work surface.
- Using an ice cream scooper, get a ยฝ cup scoop of vanilla ice cream and place on cookie.
- Place another cookie on top of ice cream and gently press together.
- Sprinkle sprinkles on the sides of the ice cream sandwich.
- Place in freezer to firm up.
- Wrap individually in plastic wrap if not eating right away.
Notes
- You can make full size ice cream sandwiches or these cute little bite-sized ones!
Nutrition




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ย The sugar cookie base for these Funfetti Cookies is perfect. The cookies are soft and chewy with amazing buttery, vanilla flavor. It's very similar to a soft and chewy chocolate chip cookie (without the chocolate chips, of course) but regular white sugar is used instead of brown sugar. They're not overly sweet. I've reduced the sugar in the cookie to compensate for the sweet sprinkles. A little cornstarch keeps them soft and tender. Melted butter is used to increase the chewiness. It also makes them easy to mix up in one bowl. They'll have to chill in the fridge for 30 minutes to firm up before rolling into balls and baking.
Use a good quality sprinkle in these Funfetti Cookies. Sometimes sprinkles can bleed out the color. I use Betty Crocker sprinkles, and they've always turned out perfect. If you want a little extra sprinkles on the tops of the cookies, dip the rolled ball of dough into a bowl of sprinkles before placing it on the baking sheet.






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The crust is buttery and crunchy with a sweet, delicious flavor. Shortbread is my go-to for the most delicious cookie crust. It has the perfect texture and flavor to complement this Luscious Lemon Blueberry Cheesecake. Shortbread cookie crumbs are mixed with melted butter and pressed into the bottom of a springform pan. It's then baked until golden brown.
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I love this Chicken with Sun Dried Tomato and Mushroom Cream Sauce!
I love the perfect balance of flavors going on in this Chicken with Sun Dried Tomato and Mushroom Cream Sauce. Tangy sun dried tomatoes add amazing flavor. And of course sundried tomatoes, basil, garlic, and parmesan are a match made in heaven. I can't think of a better combination. Adding savory mushrooms just makes it all kind of magical!
Yum! The sauce has the perfect consistency. Part stock and part cream with parmesan mixed in for incredible flavor and incredible creaminess. Dried Italian herbs and fresh basil round out the flavors.
This Chicken with Sun Dried Tomato and Mushroom Cream Sauce is super quick and easy to make. Keep it in your back pocket for dinner on a busy weeknight. Sautรฉ chicken breasts until golden brown on both sides. Remove the chicken from the pan and sautรฉ onion and mushrooms until golden.ย Add the sun dried tomatoes, garlic, and Italian herbs.
This sauce is so delicious and flavorful. It's also great over pasta. Check out my
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Iโve made other baked spinach recipes, some with a lot more fat โ cream, cream cheese, lots of butter, but my family always prefers this Creamy, Cheesy Spinach Gratin. Itโs creamy, cheesy, and full of flavor without being heavy or too rich.
This Creamy, Cheesy Spinach Gratin recipe is loosely based on Julia Childโs recipe for Spinach Gratinรฉed with Cheese Sauce in
A traditional steakhouse side dish, serve it as an accompaniment to steak or a roast. It pairs beautifully with chicken and especially dishes with Mediterranean inspired flavors. Itโs great on a holiday buffet table and healthy enough for a weeknight dinner. We love eating it as a dip, spread on crusty bread.
Iโve made other baked spinach recipes, some with a lot more fat โ cream, cream cheese, lots of butter, but my family always prefers this one. Itโs creamy, cheesy, and full of flavor without being heavy or too rich.
This Creamy, Cheesy Spinach Gratin has the perfect balance of creamy sauce to fresh spinach. I use about 14 ounces of blanched, chopped spinach that has been squeezed very well to remove excess liquid in a roux made with 2 cups of milk. If you like your gratin creamier with less spinach, just use a little less spinach.
Fresh spinach is stemmed and blanched then put in cold water to retain its fresh green color. It's then squeezed very well to get out as much water as possible and chopped. You can use baby spinach that doesn't have much of a stem. You can also use frozen spinach but measure the 14 ounces after squeezing out the water. A cheesy bรฉchamel sauce is made by sautรฉing onion in a little butter then sprinkling on flour and whisking in milk to make a thick creamy sauce. Gruyere cheese is mixed in the fragrant sauce.
The spinach is mixed into the cheesy bรฉchamel sauce. It is then put in a baking dish and sprinkled with more Gruyere. Bake until it is bubbly and golden.
Enjoy!
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This Sun-Dried Tomato and Mushroom Pasta has the perfect combination of flavors. Savory mushrooms and sun-dried tomatoes in a garlicky cream sauce. Parmesan cheese adds a salty depth of flavor. Fresh basil gives the taste of a warm Italian summer. A sprinkle of crushed dried chili flakes gives a little zing.


I toss the pasta with a spoon of butter before adding it to the sauce. If you make it in advance, keep the pasta and sauce separate. Pasta will stay warm for several hours if you wrap the pan in a blanket. The sauce can be gently reheated. Combine just before serving.
Left-overs can be reheated by adding water and heating over medium heat.
Enjoy!


I love making blondies! Not only are they one of my favorite sweets to eat, they give the biggest payback for the least time and effort. Mix them up by hand in one bowl with ingredients you probably already have on hand. And they only take about 2o minutes to bake.
These Chocolate Chunk Blondies are chewy and cakey rather than dense, and not cloyingly sweet. Melted butter adds to the chewiness. Brown sugar gives the flavor a hint of caramel and butterscotch. Combined with chunks of chocolate and roasted pecans, these blondies are packed with flavor.
Cakey vs. Dense - Which is better? It really comes down to personal preference. Dense blondies are moist, gooey, and totally addictive. I like them best straight out of the fridge. They become almost fudge-like. They're a little more fragile than cakey blondies.ย A dense blondie, especially if it contains a lot of chocolate, will be a little messier when it's hot out. So if it's a summer day at the beach, or even in a kid's lunch box, the cakier blondie will hold up better and be less messy. Cakier blondies also seem less rich, even though the sugar ratio is the same.
Cakey blondies and dense blondies have the same ratio of flour, sugar, and butter. Their taste is about the same since they contain just about the same ingredients. What makes the cakey blondie cakier is a little extra egg and baking powder for lift.
The most important tip for success when it comes to baking these Chewy Chocolate Chunk Blondies - don't overbake them. They should be just set on top and golden on the edges. They'll firm up as they cool. If you overbake them, they dry out.
If you'd like a dense, gooey blondie, try my 















